About Ishikawa Prefecture's gourmet food

Ishikawa Prefecture is a region where beautiful nature and rich culture converge, offering a plethora of gourmet delights. Particularly in Kanazawa City, you can experience the local cuisine while soaking in the history and tradition of the area. This article introduces three selected gourmet dishes from Ishikawa: "Jibuni," "Noto Beef," and "Kanazawa Oden."

Each of these dishes has its unique charm and history, which will be detailed along with recommendations for the best places to enjoy them. When you visit Ishikawa, make sure to indulge in these exquisite gourmet offerings.。

Top 3 Ishikawa Prefecture Food Selections

1. Jibuni

● The Appeal of Jibuni

Jibuni is a traditional dish from Kanazawa City in Ishikawa Prefecture, particularly known as a part of Kaga cuisine. This dish features duck or chicken meat, seasonal vegetables, and local specialty ingredients like sudare-fu (a type of wheat gluten), all simmered in a sweet and savory broth. The name "Jibuni" is said to originate from the sound "jibu-jibu," which describes the gentle simmering of the ingredients.

A distinctive feature of Jibuni is that the meat is coated with flour or starch before simmering. This technique thickens the broth, helping to lock in the flavors and enhance the dish’s richness. This thickened broth is especially comforting during the cold seasons. Additionally, Jibuni is often served with wasabi, adding a refreshing spiciness that complements the tenderness of the duck meat perfectly.

● The History of Jibuni

Jibuni dates back to the Edo period and is a renowned local dish of Kanazawa City. The name "Jibuni" has various theories regarding its origin. It might come from the simmering sound "jibu-jibu," or it could be derived from the term "jukubu," meaning duck meat.

Developed as a samurai dish in the Kaga Domain, Jibuni became particularly popular as part of the daimyo's (feudal lord's) meals around the 17th century. The chefs who served the Maeda clan, the ruling family of the Kaga Domain, refined this dish. Historical records, such as the early 18th-century cookbook "Ryori no Shiori," mention a dish called "Mugiton," which closely resembles modern-day Jibuni.

There’s also a theory suggesting that Jibuni was influenced by a dish brought back from Korea by Toyotomi Hideyoshi's quartermaster, Okabe Jibei. This dish was then adapted and became a staple in Kaga cuisine.

● Where to Enjoy Jibuni

• Restaurant: Shiroyamatei
  
• Attraction:
  "Shiroyamatei" offers a delightful experience where you can enjoy Kaga cuisine in a historical setting near Kanazawa Castle. The most popular dish here is Jibuni, which is a must-try when visiting Kanazawa. Along with the traditional Jibuni, the restaurant offers creative variations such as "Jibuni Udon," "Jibuni Soba," and "Jibuni Ramen." Additionally, unique dishes like "Jibuni Don" and "Amaebi Jibuni" are also available, each offering a delicious twist on the classic recipe.
  
• Access: Approximately 10 minutes by taxi from Kanazawa Station
  
• Address: 1-13 Kenroku-machi, Kanazawa City, Ishikawa Prefecture
  
• Google Maps：https://maps.app.goo.gl/aHz8Rsp29dmeKGks8
  

3. Kanazawa Oden

● The Appeal of Kanazawa Oden

Kanazawa Oden is a beloved local dish from Kanazawa City in Ishikawa Prefecture, known for its ability to warm hearts during the cold winter months. This oden stands out due to its refined broth and a wide variety of ingredients. The broth, made from kombu and bonito flakes, is clear yet deeply flavorful, distinguishing it from the Kansai-style oden. Often, local Ono soy sauce is used, adding a unique flavor to the broth.

The ingredients in Kanazawa Oden often include local specialties. For instance, "Kanimen," a winter delicacy, features the shell of a snow crab filled with crab meat and miso, making it a luxurious addition to the oden. Other common ingredients include whelk, "fukashi" (a type of fish cake made from white fish), "kuruma-fu" (wheat gluten), and Gensuke daikon radish. These ingredients blend harmoniously with the broth, creating a rich and satisfying flavor.

● The History of Kanazawa Oden

The history of Kanazawa Oden dates back to the late Meiji period. At that time, oden, which was popular in Tokyo, was introduced to Kanazawa and blended with the local food culture, evolving into the form we know today. The first recorded instance of oden being served in Kanazawa was during a celebration event, which helped it gain popularity in the region.

By the Taisho period, Kansai-style light-flavored oden was introduced to Kanazawa, spreading further in popularity. After the Great Kanto Earthquake, Kansai-style oden became widespread throughout Japan due to relief efforts, influencing the local variations. In 1923, the first restaurant with an oden signboard appeared in Kanazawa, marking the beginning of an oden boom.

In 2009, an NHK program highlighted that Kanazawa had the highest number of oden shops per capita in Japan, catapulting Kanazawa Oden to national fame. It has since been featured in various media outlets, attracting tourists eager to sample this local specialty.

● Where to Enjoy Kanazawa Oden

• Restaurant: Oden Izakaya Sankou
  
• Attraction:
  Located in a back alley of Kanazawa, "Sankou" is a popular spot where discerning customers flock every night. Despite its hidden location, it is always bustling due to the high quality of its dishes and the lively atmosphere.
  
  One of the highlights of "Sankou" is its elegant broth made from chicken bones, kombu, bonito flakes, and dried sardines. This combination creates a uniquely rich flavor profile. The oden, soaked in this exquisite broth, features carefully selected ingredients that promise a delightful taste in every bite. Additionally, their signature dishes like "Miyuki-age" and "Tororo Teppanyaki" add to the appeal, drawing many loyal fans.
  
• Access: 917 meters from Nomachi Station
  
• Address: 1-10-3 Katamachi, Kanazawa City, Ishikawa Prefecture
  
• Google Maps：https://maps.app.goo.gl/kLKt78788SecPNP68